Instant Pot Turkey Breast
Instant Pot Turkey Breast is the perfect way to celebrate Thanksgiving for a small family, made with bone-in turkey breast seasoned with herbs and spices, and cooked until incredibly tender and juicy!
Servings: 4 servings
Calories: 543kcal
Ingredients
- 5-7 pound bone-in turkey breast gravy packet removed and discarded
- 2 cups chicken broth gluten free
- 1 medium Vidalia onion quartered
- 3 medium celery ribs cut into 2-3 inch pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Place the trivet into the instant pot. Pour the broth into the pot, and place the onion and celery on top of the trivet. Place the turkey breast-side-up on top of the vegetables, adjusting as-needed to make sure everything fits into the pot.
- Whisk together the olive oil, lemon juice, and seasoning. Pour over the turkey breast, and rub the seasoning over the turkey, getting some under the skin as well.
- Place the lid on the pot in the locked position with the steam valve closed. Set the instant pot to manually pressure cook on high for 30 minutes (or 6 minutes per pound of turkey). It will take about 10 minutes for the instant pot to come to temperature, then it will start cooking.
- Once time is up, let it naturally release, about 10 minutes. When the pressure is fully gone, open the lid and transfer the turkey to a serving plate and carve.
- Optionally, place the turkey breast on a roasting pan and broil for 3-5 minutes, until caramelized on top.
Notes
Click on the time in the instructions to start a timer!
*The nutrition is a rough estimate, because you have to account for the amount of weight that is bone and not edible meat. I used my best estimate. This also doesn't include the broth that will be used for gravy.
Storage
Refrigerate leftoversfor 2-3 days in an airtight container.
Freeze in a freezer-safe container for 2-3 months.
Cooking Tips
- Store the turkey breast in the refrigerator overnight to let it defrost before cooking it.
- Test the turkey with a meat thermometer to make sure it has an internal temperature of 165°F in the innermost part of the meat.
- If you have a 6-quart instant pot, anything bigger than around 6-7 pounds may not fit right with the lid closed.
- Let the turkey breast rest for about 10 minutes before slicing, to let the juices redistribute.
- "Natural release" means to just leave the instant pot alone after time is up, until the pressure releases by itself. It usually takes 10-15 minutes. After 15 minutes, you can quick release the rest of the pressure by flipping the steam valve open for this recipe.
Nutrition
Calories: 543kcal | Carbohydrates: 1g | Protein: 62g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 184mg | Sodium: 459mg | Potassium: 801mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg
